Preheat oven to 400 degrees F (200 degrees C).
While oven heats, peel the Butternut Squash (1), then cut in half length wise, removed the seeds, cut it in half again to make quarters, then cut into quarter-inch thick fries.
Grease baking sheet with cooking spray, then lay fries out into single layer and bake for 15 minutes.
Meanwhile add chopped Onion (1/3 cup) and minced Garlic (2 clove) to a pan with a little bit of Coconut Oil (1 teaspoon). Saute over medium heat for three to four minutes or until onions are translucent and garlic begins to brown.
Add Canned Black Beans (1 cup), Canned Fire Roasted Diced Tomatoes (1/2 cup), and Tomato Paste (1/4 cup) to the pan and combine. Add the Chili Powder (1 tablespoon), Ground Cumin (1 teaspoon) and Cayenne Pepper (1/8 teaspoon) and cook over medium low heat for five to seven minutes.
Once fries are cooked and have cooled for a minute, layer them on large platter or two separate plates and top with black bean vegetarian chili mixture. Sprinkle with Shredded Cheddar Cheese (1 ounce), drizzle with Sour Cream (2 tablespoon)) and garnish with sliced Avocado (1/2).